There’s nothing better to anticipate the arrival of fall with than this pumpkin muffins recipe. These easy pumpkin muffins are made with a handful of ingredients you probably already have in your pantry, as well as a couple of seasonal ones, including pumpkin purée and pumpkin pie spice.
We love whipping up these pumpkin spice muffins because the house smells amazing when we do. That’s just the perk of making fresh pumpkin muffins from scratch.
This recipe will yield tender, moist, bakery-style muffins that are bursting with pumpkin flavor and spice. These moist pumpkin muffins also bake very well, their tops rising up nice and high like classic bakery muffins do.
You can also turn this recipe into a pumpkin bread loaf by baking the batter in a 9-inch loaf pan. We prefer using this recipe for pumpkin muffins, however, since the muffins are easier to grab on-the-go and eat.
If you’re being more health conscious and want to make healthy pumpkin muffins, you can substitute some of the sugar with raw honey. Since honey is naturally sweeter than granulated table sugar, you’ll want to use a ratio of 3/4 cup honey to 1 cup of sugar when making this kind of substitution.